A breakfast classic, these lovely pancakes benefit from a hint of nutmeg. We recommend using fresh blueberries when they're in season, but frozen berries work well, too.
- 1 1⁄4 cups sifted flour
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1 egg
- 1 1⁄4 cups buttermilk
- Pinch ground nutmeg
- 4 Tbsp. butter, melted
- 1 cup fresh (or frozen) blueberries
Preheat oven to 200°. Sift together flour, baking powder, and sugar into a large bowl. Whisk together egg, buttermilk, nutmeg, and 2 tbsp. of the butter, then add to flour mixture, whisking until well combined; mix in blueberries. Set batter aside to rest for 10 minutes.
Coat a large skillet with a thin film of the butter and heat over medium heat. Make 2–3 pancakes at a time by ladling about 1⁄4 cup of the batter for each pancake into skillet, keeping about 4" between pancakes. Cook until bubbles form on tops of pancakes and bottoms turn golden, 1 1⁄2–2 minutes. Flip pancakes and continue cooking until bottom is golden and center is cooked through, about 2 minutes more.
As pancakes are finished, loosely wrap them in a clean kitchen towel on a large plate and keep warm in oven. Repeat process with the remaining batter, buttering skillet as necessary to keep pancakes from sticking. Serve with softened butter and maple syrup, if you like.